Mutter Paneer

Mutter Paneer Recipe - A Delicious Indian Dish with Onions, Tomatoes, Peas, and Spices

Region / culture: India | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Mutter Paneer is a popular North Indian dish made with paneer (Indian cottage cheese) and peas cooked in a flavorful tomato-based gravy. This vegetarian dish is loved by many for its rich and creamy texture, as well as its delicious blend of spices.

History

Mutter Paneer has its origins in North India, where it is a staple in many households and restaurants. The dish is believed to have been created as a vegetarian alternative to the more traditional paneer dishes that often include meat. Over time, Mutter Paneer has become a favorite among vegetarians and non-vegetarians alike.

Ingredients

1 packet of ready-made paneer cubes (about 500 g)
2 medium onions, finely chopped
1 tin of chopped tomatoes
A generous bowl of frozen peas
The usual chunks of ginger, chilli, and garlic from your freezer (thawed)
2 heaped teaspoons of ground coriander
2 tsp of salt
3 heaped teaspoons of garam masala
1 and a half teaspoon of haldi (turmeric)
1 tsp of ground cumin
1 pinch of cumin seeds (if available)

How to prepare

Heat a couple of tablespoons of vegetable oil in a frying pan until hot. Add the cubes of paneer and fry until golden brown, turning them over frequently for even browning.
Shallow-fry the paneer cubes in oil.
Fry until golden brown, turning them over frequently.
Once the paneer cubes have browned, place them on a plate lined with kitchen paper to absorb the excess oil. Meanwhile, heat some vegetable oil in a large pot until hot. Add a pinch of cumin seeds and wait until they splutter.
Lay out the paneer on kitchen paper.
Fry some cumin seeds in oil until they splutter.
Then add the chopped onions and fry until golden brown. Next, add the ground dry spices and fry gently for about 5 minutes.
Fry the onions until golden brownish.
Add all the ground spices.
Once the spices are infused in the onion mixture and the oil begins to separate from the onions, add the tin of chopped tomatoes. Stir on high heat for a few minutes.
Add the tin of chopped tomatoes.
Cook for around 5 minutes.
After simmering the tomato-onion-spice mixture for about 5 minutes, add about 4 small glasses of water to the pot and bring it to a simmer. Then add the previously fried cubes of paneer to the pot and let it simmer for a few more minutes.
Add 3 or 4 glasses of water.
Add the paneer cubes to the pot.
Next, add the bowl of frozen peas, mix it well, and simmer with the lid partially on for about 20 minutes, stirring occasionally. The paneer cubes, which started out as plain cheese pieces, should now have a texture similar to sponge and should have absorbed the masala flavors too.
Add the frozen peas.
Simmer for around 15 minutes.
When the mixture in the pot reaches your preferred consistency, simmer with the lid off to let some water evaporate. Then stir in some freshly chopped coriander leaf, if desired. Switch off the flame, put the lid on, and prepare some pita bread or toast to accompany the mutter paneer.
Congratulate yourself for preparing such an enjoyable dish and enjoy eating it too!

Variations

Add cashew paste or cream for a richer gravy.
Include other vegetables like bell peppers or potatoes for added texture and flavor.

Cooking Tips & Tricks

Make sure to fry the paneer cubes until they are golden brown to enhance their flavor and texture.

- Be patient when frying the onions and spices, as this step is crucial for developing the rich flavors of the dish.

- Simmer the dish with the lid partially on to allow the flavors to meld together while preventing the gravy from becoming too watery.

Serving Suggestions

Mutter Paneer can be served with rice, naan, roti, or paratha for a complete and satisfying meal.

Cooking Techniques

Shallow-fry the paneer cubes for a crispy exterior.

- Simmer the dish with the lid partially on to allow the flavors to develop.

Ingredient Substitutions

Use tofu instead of paneer for a vegan version of the dish.

- Substitute fresh peas for frozen peas if preferred.

Make Ahead Tips

Mutter Paneer can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Mutter Paneer with fresh coriander leaves and a dollop of cream for an elegant presentation.

Pairing Recommendations

Serve Mutter Paneer with a side of raita (yogurt dip) and a refreshing cucumber salad for a well-rounded meal.

Storage and Reheating Instructions

Store leftover Mutter Paneer in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

Mutter Paneer is a good source of Vitamin C, Iron, and Calcium.

Alergens

Contains dairy (paneer)

Summary

Mutter Paneer is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Mutter Paneer is a delicious and nutritious dish that is easy to prepare and full of flavor. Whether enjoyed on its own or paired with rice or bread, this classic Indian dish is sure to satisfy your taste buds.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Mutter Paneer. It was a hot summer day, and I was rummaging through my old recipe books, looking for something new to try. As soon as I laid eyes on the ingredients and instructions for making this traditional Indian dish, I knew I had to give it a shot.

I had always been fascinated by Indian cuisine, with its bold flavors and aromatic spices. Growing up, my family never really cooked Indian food, so I had to rely on cookbooks and cooking shows to learn about it. But there was something about Mutter Paneer that called out to me - the combination of tender peas and creamy paneer, cooked in a rich tomato-based sauce with a hint of spice.

I decided to make the dish for dinner that evening, even though I had never tried it before. I gathered all the ingredients - fresh peas, paneer cheese, tomatoes, onions, garlic, ginger, and a medley of spices like cumin, coriander, turmeric, and garam masala. As I chopped, diced, and sautéed, the kitchen filled with the heady aromas of spices and vegetables cooking together.

I followed the recipe carefully, taking my time to let the flavors meld and develop. The paneer cheese soaked up the sauce, becoming soft and creamy, while the peas added a pop of sweetness to each bite. When the dish was finally ready, I couldn't wait to dig in.

I served the Mutter Paneer over a bed of fluffy basmati rice, with a side of warm naan bread. The first bite was like a burst of flavor in my mouth - the tangy tomatoes, the earthy spices, the creamy paneer, and the sweet peas all coming together in perfect harmony. I closed my eyes and savored each bite, feeling like I had unlocked a secret world of flavors that I had never experienced before.

As I ate, memories flooded back to me of the various people and places where I had learned about Indian cuisine. I remembered the time I spent studying abroad in India, where I sampled street food in the bustling markets of Delhi and learned how to cook traditional dishes from local families. I remembered the cooking classes I took with a skilled Indian chef, who taught me the art of balancing flavors and textures in each dish.

But most of all, I thought of my own grandmother, who had always been my inspiration in the kitchen. She was the one who first introduced me to the joy of cooking, teaching me how to knead dough for roti, how to grind spices for curry, and how to infuse every dish with love and care. She had passed down her knowledge and recipes to me, instilling in me a deep appreciation for the power of food to bring people together and create memories that last a lifetime.

As I finished my meal, I felt a sense of satisfaction and contentment wash over me. The Mutter Paneer had turned out perfectly, and I knew that this recipe would become a staple in my own cooking repertoire. I made a mental note to write it down in my recipe book, alongside all the other cherished recipes that I had collected over the years.

I smiled to myself, thinking of all the dishes I had yet to learn and master. Cooking was more than just a hobby for me - it was a way to connect with my heritage, to honor the traditions of the past, and to create something beautiful and delicious out of simple ingredients. And as long as I had my trusty recipe books and my own culinary curiosity, there was no limit to the dishes I could create and enjoy.